|2 servings||calories per servings 600||protein serving 23 g||carbs per serving 74 g||total fat per serving 23 g|
Atlanta’s own Pine Street Market applies an artisan approach to the creation of fresh and cured sausages, bacon and other fine meats. This recipe calls for their andouille, which lends Louisiana spice to this simple and delicious one-pot rice dish. Fresh slices of juicy tomato and green basil add a summery finish to it all.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Halve andouille lengthwise. Cut crosswise at an angle into 1/2-inch-thick pieces.
• Peel onion. Cut into 3/4-inch dice.
• Cut celery into 3/4-inch dice.
• Discard pepper stem and seeds. Cut flesh into 3/4-inch dice.
• Peel and mince garlic.
• Pick and chop oregano leaves.
Place a sauce pot over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add andouille. Cook without disturbing until browned on bottom, 2-3 minutes.
• Add onion, celery and pepper. Cook, stirring, until onion begins to become translucent, 1-2 minutes.
• Season with 1/4 teaspoon PeachDish Salt.
Reduce heat to medium. Add garlic and oregano. Cook, stirring, until garlic is fragrant, about 1 minute.
• Stir in rice grits , 1 3/4 cups water and 1/4 teaspoon PeachDish Salt.
• When mixture simmers, reduce heat to low. Cover, and cook until rice is tender and liquid has been absorbed, 20-25 minutes.
While rice cooks:
• Remove core from tomato. Cut crosswise into 1/2-inch slices.
• Season slices as desired with PeachDish Salt. Drizzle with a total 1 tablespoon olive oil.
• Tear basil leaves. Sprinkle over tomatoes.
• Divide andouille rice grits between 2 plates.
• Serve with tomato, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...